The impact of maturation on concentrations of key odour active compounds which determine the aroma of tequila

Gonz�lez-Robles, Ivonne Wendolyne; Cook, David J.

Abstract

Samples of non-mature and añejo (matured) tequila of the same brand/provenance were analysed using GC–MS and gas chromatography olfactometry (GC-O)/aroma extract dilution analysis (AEDA) to provide quantitative data on the most odour active compounds that contribute to the aroma of these spirits. Extracts of non-mature tequila were characterized by 26 odour-active regions, which included ethyl hexanoate, ethyl octanoate, 2-phenylethyl acetate, β-damascenone, isoamyl alcohol and octanoic acid as the most odour-active compounds (flavour dilution, FD, factor ≥ 6561). In contrast, extracts of the mature spirit showed 36 odour-active zones, where the compounds with the highest FD factors (6561) were ethyl hexanoate, ethyl octanoate, 2-phenylethyl acetate, isoamyl alcohol, phenethyl alcohol, guaiacol, 4-ethyl guaiacol, vanillin, cis/trans whisky lactones, β-damascenone and octanoic acid. The aromagram of mature tequila was thus differentiated from that of the non-mature spirit owing to the presence of cask-extractive compounds and the increased FD factors of certain terpenes, higher alcohols and acetals. This study provides a comprehensive and quantitative understanding of changes in key odourants of tequila as a result of the maturation process and also reveals a further characterization of the likely impact of each compound on overall spirit flavour, in terms of odour activity values.

Citation

González-Robles, I. W., & Cook, D. J. (2016). The impact of maturation on concentrations of key odour active compounds which determine the aroma of tequila. Journal of the Institute of Brewing, 122(3), 369-380. https://doi.org/10.1002/jib.333

• Journal Article Type: Article
• Acceptance Date: Apr 3, 2016
• Online Publication Date: Jul 19, 2016
• Publication Date: Aug 16, 2016
• Deposit Date: Nov 4, 2016
• Publicly Available Date: Nov 4, 2016
• Journal: Journal of the Institute of Brewing
• Electronic ISSN: 2050-0416
• Publisher: Wiley
• Peer Reviewed: Peer Reviewed
• Volume: 122
• Issue: 3
• Pages: 369-380
• DOI: https://doi.org/10.1002/jib.333
• Keywords: Agave tequilana; Volatile compounds; Aroma extract dilution analysis: Gas22 chromatography, Mass spectrometry; Tequila; Non-mature; Mature.
• Public URL: https://nottingham-repository.worktribe.com/output/800339
• Publisher URL: http://dx.doi.org/10.1002/jib.333
• Additional Information: This is the peer reviewed version of the following article: González-Robles, I. W., and Cook, D. J. (2016) The impact of maturation on concentrations of key odour active compounds which determine the aroma of tequila. J. Inst. Brew., 122: 369–380. doi: 10.1002/jib.333., which has been published in final form at http://dx.doi.org/10.1002/jib.333. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving.